Zucchini noodles are fun! A spiraliser will quickly turn a zucchini into delicious noodles. If your audience is not a big fan of zucchini, make sure to spiralise them before they see. With the full flavour and green colour of the basil pesto, it will be hard for them to tell what their noodles are actually made of.
Serves: 2–3
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Servings
2-3
Prep time
Cook time
Recipe
Ingredients
- 4 zucchinis
- Pinch Celtic sea salt
- 1 tbsp lemon juice
- 2 garlic cloves, sliced
- 1 tbsp extra-virgin olive oil
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- Basil Pesto (makes 1 cup)
- 1 cup cashews
- 2 cloves garlic
- 2 cups packed basil leaves
- ⅓ cup extra-virgin olive oil
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast flakes
- ¼ tsp Celtic sea salt
Method
- Using a spiralizer, turn zucchini into zoodles. You can also do this with a peeler. Sprinkle with salt and lemon juice.
- In a heavy-bottom pan, fry garlic in olive oil. Add zoodles and warm until cooked through.
- To make basil pesto, place nuts in food processor and process until fine. Add garlic and pulse, then add basil.
- Slowly drizzle in olive oil until consistency is right, then add lemon juice, yeast flakes and sea salt. Add more olive oil if need be.
- Mix pesto with zoodles and serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
